hipcook's Profile

Joined: November 14th, 2009


Latest review:

July 14th, 2019

Clafouti (Cherry Flan) from Mastering The Art of French Cooking, Volume One (1) (Vol 1)

It is a delicious baked custard, but I found my cherries lacking in flavor. I wish I'd taken the step to soak them in a liqueur (like the next recipe in the book states). Or maybe just a little cinnamon... read more >


recipe reviews (232)
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hipcook's Reviews


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4 recipe(s) reviewed. Showing 1 to 4Sort by: Title | Date | Rating

Jane Brody's Good Food Book

By Jane Brody
W. W. Norton and Company, Inc. - 1980

25th December 2014

Brussels Sprouts with Lemon-Mustard Sauce : page 514

My other recipe for this sauce uses more butter, but this lighter version trades richness for a very pleasant acidity.

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7th February 2013

Steamed Kale : page 522

A dead-simple preparation. Honestly, I can't think of a vegetable which isn't better with olive oil and garlic. You could punch this up with chiles, or go more Southern with onion and pork. As is, it's got a pleasant simplicity.

useful (1)  


2nd October 2017

Turkey Tetrazzini : page 363

Not a bad recipe. Not quite enough sauce for my taste, but that might be another case of needing to bake in a wider pan. Could use some additional herb and spice notes.

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I'm rating this because it says it's inspired by the version in the Moosewood Cookbook (but the Moosewood version is the one I made). The recipes are nearly identical, with the exception that Brody uses 2 tablespoons less butter for sauteeing the onions and apples. (I suspect that there's so much cheese in this recipe that it can lose the extra butter easily.)

Brody also does a major service by converting Katzen's more homey amounts (juice of one lemon, 2 apples chopped) into measurable ones (1/4 c. lemon juice, 3 cups chopped apples). I had some questions about the consistency of my filling (it seemed watery), and I think I wouldn't have if I followed these amounts.

useful (1)